Corn Cakes - cooking recipe

Ingredients

1/4 c. yellow cornmeal
1 c. milk
2 eggs, separated
salt and white pepper
1/2 c. fresh corn (optional)
2 to 3 cloves garlic, blanched
unsalted butter

Preparation

Combine
cornmeal
and\tmilk
in
saucepan.
Place over medium heat
and\tcook,
stirring constantly until mixture is thick and smooth, about 5 minutes.
Remove from heat and cool slightly. Stir
in egg yolks, salt and white pepper to taste. Add corn. Whip
egg
whites
with
dash
of salt until stiff. Stir 1/4 of whites into cornmeal mixture, then fold in remaining
egg
whites. Thinly
slice
garlic.
Heat heavy skillet, then add
small amount
of\tbutter.
Ladle\tabout
1/4 cup of batter into
skillet for
each Corn Cake.
Sprinkle each cake with several
slices
of garlic.
Brown on 1 side over medium heat, then
turn
and brown other side.
Batter is delicate so cook until
set\tand use a wide spatula to turn cakes.
Remove from pan and keep warm.
Makes 8 Corn Cakes.